Potato Fenugreek Vegetable

Recipe by
Total Time:
20 minutes
Serves:2
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Healthy Poondu or Garlic Kuzhambu, Best Tangy Ajwain Gravy-Omam Puli Kuzhambu, Easy Spring onion Curry

Rate This Recipe
5

Ingredients

  • 1 bunch - Fenugreek (methi) greens fresh, picked.
  • 1 - onion, finely chopped.
  • 1 - potato, boiled, cooled, chopped.
  • 1 flake - garlic, grated.
  • 1 stalk - curry leaves.
  • 2 to 3 - green chillies, finely chopped or crushed.
  • 2 pinches - asafoetida.
  • 2 to 3 pinches - Turmeric powder.
  • 1/2 tsp - each mustard and cumin seeds.
  • 1/2 - lemon, juice extracted.
  • Salt to taste.
  • 1 tbsp - oil.

How to Make Potato Fenugreek Vegetable

  • Pick and clean methi leaves, allow all water to drain. Chop very coarsely, if required. Heat oil, add seeds, asafoetida, allow to splutter.
  • Add curry leaves, onions, garlic, stir fry till onions are light brown.
  • Add potatoes, saute further for 2-3 mins.
  • Add methi leaves, all other ingredients, except lemon juice.
  • Mix, cover and simmer for 3-4 mins.
  • Take off lid, add lemon juice, stir again.
  • Take off fire, when all excess liquid is absorbed.
  • Serve hot with chapattis or parathas.
  • Shelf Life: 1 day.